准备

• 将油，芥末，醋和1/4茶匙搅拌在一起。盐和1/4茶匙。一个大碗中的胡椒粉。加入鸡肉，然后扔到外套上。用塑料包裹盖住，并在冰箱中腌制，偶尔转动至少1小时且最多8小时。
• Heat the oven to 425°F.
• Arrange the chicken skin side up on one end of a large rimmed baking sheet and drizzle with any remaining marinade. At the other end of the baking sheet, toss together the sweet potato, parsnips, shallots, and the remaining 1/4 tsp. each salt and pepper. Spread into a single layer. Sprinkle the chicken and vegetables lightly with a little more salt and roast for 20 min. Baste the chicken with the pan juices using a brush and stir the vegetables. Continue to roast, basting and stirring every 10 min., until the chicken is burnished—deeply browned—and the vegetables are tender, about 30 min. more.
• Meanwhile, cook the bacon over medium heat in a large skillet until crisp, 5 to 8 min. Drain the bacon on paper towels. When the bacon is cool enough to handle, crumble it and toss with the parsley.
• When the chicken is done, stir the vegetables and transfer them to a serving bowl with a slotted spoon. Toss with half of the bacon mixture. Baste the chicken and transfer with tongs to a serving platter. Sprinkle with the remaining bacon mixture, and serve hot.

Make Ahead Tips

For this recipe, you can marinate the chicken as soon as you get home from work and cook it in an hour or two. Or you can toss all the ingredients together quickly in the morning and let the chicken marinate in the refrigerator all day. The recipes say to turn the chicken occasionally, but if you’re not home during the day, don’t worry about that.

水果味的金刚娜混合物与地瓜的甜元素配对很好。尝试2003年的Mas Grand Plagniol Rouge传统，CostièresdeNîmes（10美元）或2003年Domaine del'AmeillaudCôtesduRhône（10美元）。